Search results

Wow. Im learning a lot from my mistakes. For most beers I like some body but I can see doing a crisp summer brew would be better with a lower mash temp. Thanks again for the excellent info. This is slowly starting to make sense.

RM-MN thanks for a really excellent reply. I learned a lot and will add your suggestions to my notes for last time. So, to be clear, I should try and keep my mash temp right around 150'. Is that for all grains? or do you use different temps for Wheat and Barley ? Is it ok to turn the...

Thanks for the info. I was following a recipe that said to use a strike temp of 170 (flame out), dump the grains in, stir/agitate to make sure they are all good and wet then measure temp again as it will drop. Recipe said to try and keep temp at or slightly above 150'. Is that wrong? I...

From my notes. Grains Mashed for 60 minutes at 170 strike temp. Added bag of grains then checked temp...166' Lid on at 164' and timer started. Ending temp 153' Added DME brought to a boil, added Hops and boiled for 60 minutes. Beginning SG 1.049 Yeast added at 62' f. I batch primed by...

Experimental Dunkel recipe. 3 Lbs of Briess Barvarian Wheat DME 2 Lbs of Rahr White Wheat Malt (cracked) 1 Lb Weyerman Dark Wheat Malt (Cracked) ½ Lb Weyerman Chocolate Wheat Malt (Cracked) 1 Oz Hallertau Hops for 60 minute boil Sg 1.049 FG 1.016 Used the priming calculator for a...

Thanks again for the recipe. I made it and it is really good. The only complaint I have is that head retention is poor, and the mouthfeel is too clean, I would like to add a little creaminess and complexity. First sip has a bright almost citrus taste followed with a great banana flavor...

Thanks ! I was wondering if I made transmission fluid or if it fit a known beer profile.

Whats the difference between a black ale and a porter?

There are a dozen in every crowd. lol

Had a Back Porch Pale Ale kit that came with my fermentor that I needed to use up. Also had some Chocolate Wheat Malt (cracked) left over from when I goofed a recipe and over ordered. What style of beer would you call this? 1.5 Lbs Weyermann Chocolate Wheat Malt .5 LbsLbs Front Porch Ale...

Awesome., thanks! So one unanswered question.... Do I take the 6 pack out of the fridge and let it warm up to finish carbing? Or leave it in the fridge?

I hesitate to post this question since it will probably go down hill but here goes ....:D Got a simple hefe bottled up. Put a 12 pack in the fridge after 2 weeks in the bottle at 70-75 degrees. Flavor is great, but the carbonation is a little low. And it gives you the beer farts...

Awesome! Thanks for the info. I was worried that yo-yoing the temps would give off flavors. Ill just let it ride until I have time to bottle and not worry about it. Cant wait to get this one in the bottle and ready to taste.

Have a hefe in the tank. Started fermenting at ambient temp of 64 beer temp got up to 68 for a week then dropped to 64 over a couple days. Cold snap has the basement chilly. Beer temp has dropped to 55. (day 14 of primary) Warm up scheduled this week and basement temps will probably climb...

Thanks! I was worried I screwed the pooch. Got distracted and added water to almost 6 gallons instead of 5. Thought my gravity might have been off too far. Tasted the beer when bottling. Kinda bland. Definitely had the wheat beer flavor profile but seemed weak. Hope it kicks up a bit...

This was my first go ! I used Salsafe Barvarian Hefe dry yeast. does this sound right Starting Gravity 1.042 Ending gravity 1.012 ? Smells delicious, hope to get it bottled Tomorrow !

separate bags, and I have a salsafe munich wheat beer yeast (dry packet) yeast available. I also have a midwest supplies Front Porch Pale Ale kit that came with my fermenter purchase. I was thinking of adding some chocolate wheat grains to that just to use some up.

Goofed up my online order and here is what I have. 3lbs DME wheat 2 lbs white wheat malt (cracked) 1lb dark wheat malt (cracked) 2lbs chocolate wheat malt (cracked) What can I make with this? What do I need to order to use up the rest of these cracked grains? I was thinking of...

You guys are awesome. Thanks for the help !!

Ok, Think I am getting on track... So for a 5 gallon batch of hefe I need at least 6# of malt extract (liquid or dry) as the foundation and to create the wort.... THEN adding cracked grains are more of a flavoring agent as opposed to adding a lot of malt to create the "body" of the wort ...